Kalenutsco (Kale, walnut, coconut smoothie)

Inspired by Kalenutsco from The Legend of Korra.

Ingredients

1. Kale
2. Walnut milk
3. Coconut water

Instructions

1. Chill walnut milk and coconut water.
2. Add all ingredients to blender and blend until smooth.
3. Serve immediately.

Fried Carrot Cake

Serves 2. Adapted from Rasa Malaysia.

Ingredients

1. Steamed carrot cake, 1/2 portion
2. Chai poh (preserved radish) 2 tbsp
3. Eggs, 2
4. Garlic, 3 cloves
5. Fish sauce, 1 tsp
6. Chilli, optional
7. Oil, 3 tsp
8. White pepper, to season
9. Spring onion, 3 stalks
10. Dark soy sauce, 1 tbsp, optional

Instructions

1. Cut steamed carrot cake into chunks.
2. Mince garlic.
3. In a bowl, crack and lightly beat eggs.
4. In a wok, heat oil on medium-high heat.
5. Add carrot cake chunks to the wok and fry until light brown and crispy.
6. Add chai poh and garlic and fry until fragrant.  
7. Add fish sauce, chilli and pepper and fry until evenly coated.
8. Pour eggs over carrot cake.
9. Add dark soy sauce and fry until evenly coated.
10. Chop up spring onions and garnish. Serve immediately.

Steamed Carrot Cake

Inspired by Singaporean carrot cake, chai tow kway (radish cake). Adapted from Rasa Malaysia.

Ingredients

1. Carrot, 1
2. Rice flour, 200g
3. Water, 300ml
4. Salt, 1/4 tsp

Instructions

1. In a pot, steam carrot and 50ml of water over low heat for 30min until soft and translucent.
2. Let the carrot cool and grate it.
3. In a bowl, mix rice flour, 250ml of water and salt.
4. Add rice flour mixture to grated carrot, and mix.
5. Pour mixture into a metal cake tin.
6. Steam carrot cake for 40min on high heat.
7. Let cool overnight in the refrigerator until firm.

Sesame Pumpkin Kueh

Adapted from here.

Ingredients

1. Pumpkin puree, 100g
2. Glutinuous rice flour, 40g
3. Plain flour, 40g
4. Icing sugar, 10g
5. White sesame seeds
6. Oil

Instructions

1. In a bowl, combine all ingredients except sesame seeds and mix well.
2. Divide into 6 portions and shape into flat round cakes.
3. Cover with sesame seeds.
4. In a pan, add oil and heat until hot.
5. Cook the cakes in the pan on both sides until golden brown.
6. Serve hot.

Chive Crackers

Adapted from here.

Ingredients

1. Flour, 250g
2. Chives, chopped, 1 bunch
3. Garlic powder, 1 tsp
4. Sour cream, 250g
5. Lemon zest, 1/2 lemon
6. Salt
7. Pepper

Instructions

1. Preheat oven to 160C.
2. In a bowl, mix flour, chives, garlic, lemon zest, salt and pepper.
3. Add sour cream.
4. Roll out dough onto a lightly floured surface and cut out rounds.
5. Place rounds on baking sheet lined with parchment paper.
6. Prick rounds with a fork. 
7. Bake for 15-20 min until crisp and golden brown.

Celery Root Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1 medium celery root, peeled and cut into chunks
2. 1 tbsp grapeseed oil
3. 1/4 tsp kosher salt
4. 1/4 tsp freshly ground black pepper
5. Milk if needed
6. 150g white choc
7. 40g butter
8. 50g or 2 tbsp glucose/35g or 2 tbsp corn syrup
9. 55g cold heavy cream
10. 1 tsp kosher salt

Instructions

1. Heat oven to 325F.
2. Put celery root chunks on big sheet of aluminium foil. Add oil, salt and pepper and toss to coat celery root. Fold up foil to enclose the celery root, put the foil packet on a sheet pan and roast for 30-60 min. The celery root should be slightly caramelised and mushy-tender; if not, give additional 15-min intervals in the oven.
3. Transfer celery root to blender and puree. (Add 2 tbsp milk if blender is giving you trouble.) Pass puree through fine-mesh strainer; the texture should resemble Libby's pumpkin puree or baby food. Measure out 125g of puree. Let cool.
4. Combine with white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.

Pumpkin Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 150g white choc
2. 25g butter
3. 50g or 2 tbsp glucose/18g or 1 tbsp corn syrup
4. 55g cold heavy cream
5. 75g Libby's pumpkin puree
6. 1 tsp kosher salt
7. 1/2 tsp ground cinnamon

Instructions

1. Combine white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.
2. Transfer choc mixture to a container than can accommodate an immersion blender. Warm the glucose in microwave for 15s, then immediately add to choc mixture and buzz with hand blender. After a min, stream in heavy cream, with hand blender running. Blend until mixture comes tgt into smth silky, shiny and smooth.
3. Blend in pumpkin puree, salt and cinnamon. Put in fridge to firm up before using at least 4 hours or ideally overnight. Keep for 1 week stored in airtight container in fridge. Serve cold.